Norwegian Rosettes Recipe

Posted by Grandma Jeanne on January 29, 2007

Rosettes have a crisp, flaky texture and are so good. They usually are made around the Christmas holidays. Most people dust them with powdered sugar.

1 cup flour
1/2 cup Carnation cream
1/2 cup water
1-1/2 teaspoon sugar
1/4 teaspoon vanilla
2 eggs (do not beat)
1/4 teaspoon salt

Put all ingredients in a mixing bowl, and stir gently with a spoon until the batter is smooth as a firm thick cream.

Have lard or shortening at least 4 to 5 inches deep.

Dip rosette iron into oil – then into batter not letting batter come over the top of the iron. Fry in oil about 35 seconds.

Drain on paper towels.

Store in covered tin. Get about 40 rosettes.

If you have problems:

• If the rosettes do not want to come off the rosette iron, they have not been left in the oil long enough.
• If the rosettes have blisters, the eggs are beaten too much.
• If they drop off into oil, there should be more oil.
• If the rosettes are not crisp, the rosette iron is too hot.